Foods / by Edward Smith. London : King, 1873
Content
- PDF Front cover
- PDF Endsheet
- PDF Verlagswerbung
- PDF Vortitelblatt
- PDF Ir No. 95. Starch Series.
- PDF Title page
- PDF V PREFACE.
- PDF IX CONTENTS.
- PDF XI LIST OF RECIPES OF THE FOURTEENTH CENTURY, QUOTED FROM ´CURY´
- PDF XIII LIST OF DIAGRAMS, WOODCUTS, AND TABLES.
- PDF 1 FOODS. INTRODUCTORY. THE NATURE AND QUALITIES OF AND THE NECESSITY FOR FOODS.
- PDF 15 PART I. SOLID FOODS.
- PDF 269 PART II. LIQUIDS.
- PDF 269 CHAPTER XXXIII. WATER.
- PDF 312 CHAPTER XXXIV. MILK, CREAM, BUTTER-MILK, AND WHEY.
- PDF 330 CHAPTER XXXV. TEA, COFFEE, CHICORY, COCOA, AND CHOCOLATE.
- PDF 371 CHAPTER XXXVI. ALCOHOLS.
- PDF 435 PART III. GASEOUS FOODS.
- PDF 477 INDEX
- PDF Verlagswerbung
- PDF LIST OF AUTHORS AND SUBJECTS OF THEIR BOOKS, TO BE PUBLISHED IN THE INTERNATIONAL SCIENTIFIC SERIES.
- PDF Endsheet
- PDF Back cover